Homemade Lemon Crumb Bars (Print Version)

Bright citrus filling topped with golden buttery crumbs creates a tangy, sweet treat with irresistible crumble texture.

# What You’ll Need:

→ Crust and Crumb Topping

01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, melted

→ Lemon Filling

06 - 2 large eggs
07 - 1 cup granulated sugar
08 - 1/4 cup fresh lemon juice
09 - Zest of 1 lemon
10 - 1/4 cup all-purpose flour
11 - 1/2 teaspoon baking powder
12 - Pinch of salt

→ Optional Garnish

13 - Powdered sugar for dusting

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x9-inch baking pan or line with parchment paper for easy removal.
02 - In a medium bowl, whisk together 1 cup flour, 1/2 cup sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
03 - Pour melted butter into dry mixture and stir until moist and crumbly throughout.
04 - Reserve 1/2 cup crumb mixture for topping. Press remaining mixture evenly into bottom of prepared pan.
05 - Bake crust for 10 to 12 minutes until lightly golden.
06 - While crust bakes, whisk together eggs and 1 cup sugar in a large bowl until well combined.
07 - Add lemon juice, lemon zest, 1/4 cup flour, 1/2 teaspoon baking powder, and pinch of salt to egg mixture. Whisk until smooth and lump-free.
08 - Remove crust from oven and pour lemon filling evenly over hot crust.
09 - Sprinkle reserved crumb mixture evenly over lemon filling.
10 - Return pan to oven and bake for 20 to 25 minutes until filling is set and topping is lightly browned.
11 - Remove from oven and cool in pan for at least 1 hour. Transfer to refrigerator and chill for at least 1 additional hour before slicing.
12 - Cut into square portions and dust with powdered sugar if desired before serving.

# Additional Tips::

01 -
  • These bars hold their shape when cold but melt on your tongue with that perfect sweet-tart balance that makes you close your eyes involuntarily.
  • The same mixture works for both crust and topping, which means less bowls to wash and more time to enjoy.
02 -
  • Do not skip chilling these bars completely before cutting—room temperature bars will give you a gooey mess instead of clean squares.
  • The filling might look too liquid when you pour it over the hot crust, but trust the process, as it will set up beautifully during baking.
03 -
  • Line your pan with parchment paper with overhanging edges, creating handles that allow you to lift the entire batch out intact before cutting.
  • For the clearest cuts, chill the bars completely then use a hot knife (run under hot water and wiped dry) between each slice.
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